For the first time I’ll try the ‘pasta d’acciughe ‘, a paste made of pure anchovies. I imagine that a creamy anchovies sauce, green asparagus and pasta are great for a delicious Friday evening dinner.More vegetables than pasta, is my preferred balance. Clean 800 grams of green asparagus by removing the woody end. Chop in pieces of 3-4 cm. Chop 4 garlic cloves. Put in a pan, add a drizzle of olive oil and 1 table spoon of dried basil. Bake and stir now and again until al dente.Boil some pasta al dente.Add a few table spoons of the anchovies paste(whatever you prefer, instead of salt) with the asparagus. Add 150 ml of cream and lots of black pepper.Mix everything together. Finish with fresh basil.Easy, tasty, vegetarian food.
